Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Cape Capensis Fillet with Pine Nuts & Chives
Ingredients:
2 Cape Capensis fillets
1 ½ tablespoons pine nuts
2 tablespoons unsalted butter
lemon wedges
seasoned flour for dredging
1 ½ teaspoons minced fresh chives or scallion greens
Preparation:
In a large stainless steel skillet (Teflon is toxic) sauté pine nuts in 1 tablespoon of butter over moderately high heat, stirring, until golden. Add chives. Remove skillet from heat and transfer mixture with slotted spoon to a dish. Season Capensis fillets with salt and pepper and dredge in flour, shaking off excess. In the skillet heat remaining tablespoon butter over moderately high heat until foam subsides and pan-fry Capensis until it just flakes, about 2 - 3 minutes on each side, the flesh will be opaque when done. Transfer Capensis to plates and spoon pine nut mixture over it. Serves two.
Great with: Parsley potatoes, with asparagus, or red beets, or candied carrots
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[recipe curtesy of Toppits Quality Frozen Foods]
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